Butterscotch Creme Brulee

Ingredients

4 ramekins

• 2 egg yolks
• 2 teaspoons  granulated sugar
• ½ teaspoon vanilla extract
• ¼ cup butterscotch baking morsels
• 2 tablespoons milk
• 1 cup heavy cream
• 2 tablespoons granulated sugar, for caramelizing

Directions

Preheat the oven at 325°F

Heat a sauce pan with the milk and cream, bring it to a boil.  Y’all are not to move away from the stove while boiling the milk.  Don’t go grabbin anything else for this recipe.  Stay put and don’t let the milk burn.  Just as soon as it starts to bubble, remove from the heat.  Now add the butterscotch morsels and continue stirring until the butterscotch morsels are melted.

In separate bowl, whisk the egg yolks with the sugar until it becomes a pale yellow. Add the vanilla extract and tember the butterscotch liquid with the egg mixture by slowly adding a ladle of the milk mixture at a time to prevent the yolks from curdling or turning to scrambled eggs.

Strain through a fine mesh to make sure there are no chunks of butterscotch morsels left.  Fill up 4 large ramekins with the mixture.  Place them in a warm water bath in a deep baking pan. The water should go half way up the side of the ramekins. Cover the dish with a sheet of aluminum foil and place in the oven for 35-40 minutes.  It is easiest to place pan with ramekins in oven then add the hot water so you don’t spill it or burn yourself.

Allow the crèmes brulées to cool completely first, then plastic-wrap each individual ramekin and chill in the refrigerator for at least 3 hours. The fat from the cream can pick up  odors from the refrigerator if they are not sealed tightly.

When ready to serve, sprinkle about a teaspoon of sugar in each of the ramekins, then caramelize with a blow torch.

If you don’t own a blow torch, put the ramekins under the broiler of the oven until the sugar caramelizes.